This Slow Cooker Steak and Cheddar Potato Casserole is a cozy dish filled with tender steak, creamy potatoes, and melted cheese. Perfect for a chilly evening!
It comes together easily, too! Just toss everything in the slow cooker, and let it do the magic while you relax. I love the comforting smell it brings to the kitchen!
Key Ingredients & Substitutions
Steak: Sirloin or ribeye are great options for this recipe. If you’re looking for a leaner choice, consider using flank steak. You could also substitute ground beef if that’s what you have on hand, but adjust the cooking time accordingly.
Potatoes: Yukon Gold or Russet potatoes are ideal for this dish because they hold up well in the slow cooker. Alternatively, you can use baby potatoes—just slice them in half. If you’re looking for a lighter version, try using sweet potatoes!
Cheese: Sharp cheddar is perfect for flavor. If you want something milder, go for regular cheddar or Monterey Jack. For a twist, you could use pepper jack for a spicy kick.
Sour Cream: If you’re avoiding dairy, plain Greek yogurt can work as a healthy substitute. It’ll still give that creamy texture and tangy flavor.
Broth: Beef broth is a must for richness, but vegetable broth can be a good substitute if you want a lighter taste. Just remember it will change the flavor profile slightly.
How Can I Brown the Steak Properly?
Browning the steak adds so much flavor to your casserole, so don’t skip this step! Here’s how to do it right:
- Heat your skillet on medium-high until it’s really hot. Adding the steak when it’s hot helps to sear it, locking in juices.
- Add olive oil or butter to the pan. A high smoke point oil, like canola, can work, but I’d recommend sticking to butter for flavor.
- Don’t overcrowd the pan! Cook in batches if necessary. Crowding can lead to steaming rather than browning.
- Brown for just 2-3 minutes. You want a nice crust, but don’t worry about cooking them through since they’ll finish cooking in the slow cooker.
Following these steps will ensure you get that delicious depth of flavor right from the start! Enjoy the cooking process and the wonderful aromas filling your kitchen.
Slow Cooker Steak and Cheddar Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 1.5 lbs (about 700g) steak (such as sirloin or ribeye), cut into bite-sized strips
- 1.5 lbs (about 700g) potatoes, peeled and thinly sliced (Yukon Gold or Russet work well)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups (200g) sharp cheddar cheese, shredded
- 1 cup (240ml) beef broth
- 1 cup (240ml) sour cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time, plus 6-7 hours on the low setting or 3-4 hours on high in your slow cooker. It’s perfect for a day when you want to set it and forget it!
Step-by-Step Instructions:
1. Brown the Steak:
Start by heating the olive oil or butter in a skillet over medium-high heat. Once it’s hot, add the steak strips and brown them quickly on all sides, which should take about 2-3 minutes. This step seals in the flavors! After browning, remove the steak from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion and minced garlic. Sauté them until they become softened and fragrant, about 3-4 minutes. This will enhance the overall flavor of the casserole!
3. Prepare the Sauce:
In a large bowl, combine the beef broth, sour cream, Worcestershire sauce, smoked paprika, dried thyme, and a sprinkle of salt and black pepper. Mix everything well to create a creamy sauce.
4. Layer the Ingredients:
Start layering in the slow cooker! First, add half of the sliced potatoes at the bottom. Then, top it with half of the browned steak and half of the sautéed onion and garlic mixture. Sprinkle one cup of shredded cheddar cheese over this layer. Pour half of the sour cream and broth mixture on top.
5. Repeat the Layers:
For the second layer, repeat the process: add the remaining sliced potatoes, steak, onions and garlic, and another cup of cheddar cheese. Finally, pour the rest of the sauce evenly over the top.
6. Cook to Perfection:
Cover your slow cooker and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours. The dish is ready when the potatoes are tender, and the cheese is melted and bubbly.
7. Final Touches:
Before serving, sprinkle some fresh chopped parsley on top for a pop of color. This also adds a lovely fresh flavor.
8. Serve and Enjoy:
Serve hot and enjoy your hearty, cheesy Slow Cooker Steak and Cheddar Potato Casserole, preferably with a simple green salad or steamed veggies on the side. It’s a comforting meal that everyone will love!
FAQ for Slow Cooker Steak and Cheddar Potato Casserole
Can I Use Frozen Steak for This Recipe?
It’s best to use fresh steak since it browns better and retains more flavor. If you only have frozen steak, make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry with paper towels to enhance browning.
Can I Substitute Another Type of Cheese?
Absolutely! While sharp cheddar adds great flavor, you can use other cheeses like Monterey Jack or mozzarella. For a spicy twist, try pepper jack. Just keep in mind that the cheese’s melting properties may vary slightly.
How Do I Make This Dish Creamier?
If you’d like a creamier texture, consider adding an extra 1/2 cup of sour cream or a splash of heavy cream to the broth mixture. You can also mix in a little cream cheese for added richness!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop over low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or cream to refresh the creaminess!